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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - August 14, 1974, Lethbridge, Alberta 36 THE LETHBRIDGE HERALD Wednesday, August 14, 1974 He creative in preserving and canning Cukes not only vegetables for pickling PhVLLIS HANES Christian Science Monitor Home gardeners who struggled through the rams and other hazards of early I planting this ear now are beginning to reap tlu> harvest with even thing from beans to tresh oft the vine This means Phase 2 in the food economy drive pickling and preserving and utilizing every pint and pound of produce that isn't m- stanth served up for family meals. One thing to consider while you're in the planning stage ot the pickling phase is that cukes aren't the only things that are used for pickling not pickle some onions, or okra, as well as green tomatoes, peppers, green beans cauliflower or even zucchini'' They are all super as pickled products and most are as to do as dills or gherkins lie creative The home preserver has an ideal chance to be creative in preserving and canning since one ot the aims is to have food on hand that will add vanetv to the winter meals One to achieve this variety is by- putting up common toods in uncommon ways The other is bv putting up foods that almost never reach the marketplace You mav want to make your own catsup this especiallv if you have a bumper crop of tomatoes You mav like to bring your own olives or salt vour own fish But even sticking to the simple process of pickling rMn put vou into three categories the vegetable pickles, fruit pickles, and also fish pickles So here are some hints for the basic kind of pickling Premium pickle products cannot be obtain- ed unless top-quality ingredients are selected no matter what the product is Vegetables should be tender Fruit should be firm and shghtlv underripe If vour products die not home grown be sure to c heck to see that they are unwaxed The pickling brine cannot penetrate a waxed vegetable The best salt tor preparing a brine is a pure granulated salt Use if it is avaflable Umodized salt will produce a cloudy brine while iodized salt may cause the pickles to darken Thr best v megar tor pickling is either cider or distilled, but read the label before purchasing A vinegar for pickling should have an acidity of four to six per cent if a firm pickled product is desired This is 40 to 60 grain vinegar A word of caution if a crisp, pickled product is desired, do not dilute the vinegar unless stated in the recipe Fresh spices best Fresh spices are recommended for the best flavored products Spices deteriorate quickly in heat and humidity Alum and lime are not needed to make pickles crisp and firm if good quality ingredients and up-to-date procedures are used All pickle products should have heat treatment, according to the department of agriculture It recommends the heat, even for brined pickles and sauerkraut, to destrov organisms that cause spoilage, and to inac- tivate enzymes that may affect flavor color and texture Adequate heating is best achieved bv processing the filled jars in a boiling-water bath Check the water level in the water bath It should be two inches over the jar tops Count the processing time when the water begins to boil. A steam pressure canner can serve as a water bath To use it for this purpose, set the cover in place without fastening it. Be sure the petcock is wide open so that steam es- capes and pressure is not built up To ensure acceptable quality and bacteriological safety of the finished pickle product, you must follow recommended procedures Follow directions Follow carefully the directions for closing jars according to the kind of cap vou use whether it is the two-piece metal cap or the porcelain-lined zinc cap with shoulder rubber ring Okra Pickle 3'2 pounds small okra pods 1 pint distilled vinegar white 1 quart water 1 3 cup salt 3 small hot peppers, if desired 4 or 5 garlic buds 2 teaspoons dill seed Pack okra firmlv in hot sterilized Ball jars Put a garlic bud in each jar Combine remain- ing ingredients, simmer 15 minutes Pour boiling brine in jars, leaving one-half inch head space and seal Process in boiling-water bath at simmering temperature about 180 to 200 degrees F for 10 minutes Let ripen several weeks before opening Yield four to live pints Pickled Peppers 4 quarts long red, green, or yellow peppers (Hungarian. Banana, or other varieties) cups salt 4 cups water 2 cloves garlic 2 tablespoons prepared horseradish 10 cups vinegar 2 cups water 11 cup sugar Cut two small slits in each pepper Wear rubber gloves to prevent burning hands Dissolve salt in four quarts of water Pour over peppers and let stand 12 to 18 hours in a cool place Drain, rinse and dram thoroughly Combine remaining ingredients simmer 15 minutes Remove garlic Pack peppers into hot jars leaving one-quarter inch head space Pour boiling hot pickling liquid over peppers leav- ing one-quarter inch head space Adjust caps Process half-pints and pints 10 minutes in boiling-water bath Yield about eight pints Zucchini Pickle 2 pounds fresh, firm zucchini 2 small or medium onions cup salt (pickling salt is best) 2 cups white sugar 1 teasponn salt 1 teaspoon tumenc 2 teaspoons mustard seed 3 cups cider vinegar (4 to 6 per cent acid strength) Wash zucchini and cut in thin slices Peel and cut onions in quarters then slice very thin Add to zucchini in large bowl Cover zucchini and onions with an inch of water and add salt Let stand two hours Drain thoroughly Bring remaining ingredients to boiling Pour over zucchini and onions Let stand two hours Bring all ingredients to boiling point and heat five minutes Pack into pre-heated jars Leave one-eighth inch head space Adjust caps and process in water-bath canner at simmering temperature for 15 minutes Cool Test for seal Store MA OO Strips for safety Women's Royal Air Force flying officer Sue Lane, 26, strips down to show RAF servicemen how to recover from a capsized canoe this week at the Training Command Outdoor Activities Centre, Llanrwst, Wales The five- foot-two instructor is the only woman m the RAF engaged m teaching male personnel how to endure some of the tougher as- pects of outdoor life. Researcher hopes to save lives of newborn babies WINDSOR, Ont (CP) A University of Windsor the Dr Gordon Wood is trying to develop a more accurate test of hing capacity ,n unborn babies as a means to comba h a, ne membrane disease a respiratory problem common ,n newborn babies, especially premature ones apmenH W'de attentlon ln 1963 when ,t took the life of President Kennedy's infant son. Patrick It ,s a torn SKS.'Zth118 fT "TatUre 1UngS and uuu infant deaths in Canada each year When doctors consider delivering premature babies tn cae- sarean section, they must decide whether the baby's lungs are Jests can be made but they are not precise MEN'S BOY'S CANVAS OXFORDS CANVAS OXFORDS VHitd n.___ j j I 3OO I black sizes OSH 1 to 6 Reg 469 pair Q! I SPECIAL BOY'S White or black, sizes 7 to 11 O39 I Q99 [SPECIAL O I SPECIAL TEEN'S LACE BRA NYLON 6 piece in metal box Reg. 99c SPECIAL Sizes 32AA to 34A Reg 1 99 SPECIAL TEENS' BIKINI BRIEFS 1 49 KNEE HI Sizes SM L SPECIAL MISSES' SHORT SLEEVE Assorted colors I Sizes 9 to 11 Reg 1 59 I SPECIAL BLOUSES 92 PAGE Cotton and polyester _ Sizes 7 to 14 Reg 5 99 M SPECIAL i COIL BOUND SCIENCE NOTE BOOK NOTEBOOK DENIM JEANS Flare leg, sizes 7 to 12 Reg 995 SPECIAL GIRLS' KNEE HI Assorted colors Sizes 7 to 9 _ Reg 1 19 O SPECIAL LOOSE LEAF REFILLS Narrow or wide rule, 250 sheets per pack Reg 1 39 QQO SPECIAL, pkg. CAMPUS GET INTO SOMETHING EXCITING SHOP THf Coil bound Reg SPECIAL MA I Color pages V Reg 73e SPECIAL EXERCISE BOOK 68' 40 pages, narrow and wide rule Reg 98C SPECIAL KEY WIND ALARM CLOCK M 24 ASSORTED COLOR I PENCIL SET x Reg. 2.69 SPECIAL 166 each Open Thursday and Friday until 9 p.m. wi Centre Village Mall err GR4ND OPENING SALE THURSDAY ONLY make shopping easy- open a francines account francines CENTRE VILLAGE MALL ;